Spaghetti con Bottarga

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This recipe comes from Sardinia where the best bottarga can be found.


  • 250 g (9 oz) spaghetti or linguine
  • sea salt and freshly ground black pepper


Cook the pasta in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

Meanwhile, heat the olive oil in a separate saucepan and fry the garlic, parsley and chilli for a few seconds. Add to the drained pasta, then stir in most of the bottarga.

Serve immediately with the remaining bottarga on top, and a squeeze of lemon.